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Simple Oven-Roasted Rabbit with Garlic and Herbes de Provence

Rabbit is often served in France as an alternative protein to chicken, pork or other meat. This oven-roasted rabbit is flavoured with garlic and herbs that are traditionally found in Provence. The recipe requires very little prep time and just like a roast chicken it will fill your home with savoury aromas. This main dish is found in Provence Food and Wine: The Art of Living a cookbook and reflection on the easy lifestyle in Provence, and it includes photos by François Millo.

Apt Market garlic @PerfProvence

Oven-Roasted Rabbit with Garlic and Herbes de Provence
Rabbit with Garlic Lapin à l’ail
Print Recipe
This is a simply and quick recipe, but the flavor is fantastic! The garlic and herbs give the rabbit the flavors typical of the hill in the interior of Provence. This robust dish pairs well with a well-structured, aromatic, and tannin wine: a red from the interior of Provence, Sainte Victoire, Coteaux d’Aix en Provence or Coteaux Varois en Provence is the perfect pairing. This dish can be served with tomatoes à la provençale or roasted potatoes.
Servings Prep Time
4 people 10 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35-40 minutes
Oven-Roasted Rabbit with Garlic and Herbes de Provence
Rabbit with Garlic Lapin à l’ail
Print Recipe
This is a simply and quick recipe, but the flavor is fantastic! The garlic and herbs give the rabbit the flavors typical of the hill in the interior of Provence. This robust dish pairs well with a well-structured, aromatic, and tannin wine: a red from the interior of Provence, Sainte Victoire, Coteaux d’Aix en Provence or Coteaux Varois en Provence is the perfect pairing. This dish can be served with tomatoes à la provençale or roasted potatoes.
Servings Prep Time
4 people 10 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35-40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large Dutch oven, warm up the olive oil over medium heat and brown the rabbit well on all sides, 8 to 10 minutes.
  3. Add the garlic cloves (unpeeled) and the bouquet garni and continue cooking for 2 minutes.
  4. Season with salt and pepper, add the wine, and stir well to release any browned bit from the bottom. Cover and cook in the oven for 25 minutes.
  5. Take out of the oven, discard bouquet garni and serve warm.
  6. Spring Dinner Party Provence @PerfProvence
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Viktorija Todorovska

Viktorija Todorovska

A Mediterranean soul, Viktorija Todorovska loves nothing better than exploring the foods, wines, and trails of this sunny region, savoring life. Currently living in Nice, she immerses herself in the art of living

Cookbook author, teacher, and sommelier, Viktorija is passionate about sharing her knowledge of food and wine with the world. She writes, teaches classes and guides travelers through her favorite towns and villages. Find out more about Viktorija on her website Sip Taste Share.

Check out Viktorija’s books on Provence:

Provence Food and Wine: The Art of Living
and
Nice Cuisine and the Art of Living

Don't forget to follow Viktorija on social media (links below).

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